Victorinox 8-Inch Chef’s Knife, Black Fibrox Handle The R H Forschner by Victorinox Chef’s Knife features an 8-inch blade that is 2-inches wide at the handle. High carbon, stainless steel blade is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade.
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From the inventors of the famous Swiss Army knife comes a line of fine cutlery designed for accomplished and aspiring chefs at work or in the home. Each blade in the Stamped collection is expertly made in Switzerland from high-carbon stainless steel and undergoes a special tempering process for an edge that can be resharpened again and again. The result is a knife that can keep its original sharpness throughout the entire life of the blade. Each blade is conical ground throughout its length and depth, and laser tested to ensure optimum cutting power and durability. Ergonomically designed to minimize wrist tension, the unique, patented Fibrox handles are slip resistant when wet. Plus, all Stamped cutlery with Fibrox handles is approved by the National Sanitary Foundation (NSF). Although cutlery steel is naturally sanitary, materials and construction details of these handles minimize crevices that may otherwise offer hospitality to bacteria. The Victorinox Stamped collection is an extensive range with open-stock pieces as well as handy and versatile sets.
Often referred to as a chef’s best friend, the 8-inch multipurpose chef’s knife is designed for chopping, mincing, slicing, and dicing. Sized for comfort, it’s also available in 6- and 10-inch versions as well. All Stamped cutlery should be washed by hand for best care, and Victorinox covers each piece with a lifetime warranty against manufacturer defects.
How should I care for my cutlery?
After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.
Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher’s agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.
How do I keep my knives sharp?
All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.
How to “Steel” a Knife
1. Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
2. Hold the knife in your right hand and place on top part of steel as shown.
3. Raise back of blade one-eighth inch.
4. Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
5. Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
6. Repeat five or six times.
When a sharpening steel no longer does the job, it’s time to take the knife to a qualified knife sharpener who will place a new edge on it. This, along with use of the sharpening steel, will give you many years of sharp, safe blades.
Please note that electric knife sharpeners can be harmful. They have to be used carefully as they remove too much metal, can harm the temper of the blade, and most important can change the factory-applied edge angle.
How should I store my knives?
Safety is the biggest concern of storage, both to the user and to protect the knife’s edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.
Victorinox 8-Inch Chef’s Knife, Black Fibrox Handle Reviews
Very Sharp, Easy to hold and cut/slice
This knife is big. But its size and sharpness also make things easy to cut. Potatoes, Onions, and most vegetables can be sliced very easily. It also passes the tomato test. Although not serrated it is able to cut through the tomato without squishing it.
The handle is long, and easy to grip. I wouldn;t call it exactly ergonomic, but good enough for a $30 knife. The blade is long, and easy to maneuver.
Overall a good pick. High performance at low cost.
Victorinox 8 in. chefs knife
This knife is quite good but is not as sharp as the knives that you see the chefs on TV use. It does not go thru vegetables like butter. I think that the ceramic knives are probably sharper but it is quite good.
Great knife that you don’t need to worry about
I love this knife. I bought it about four years ago and have used it consistently in my kitchen since then. It was sharp when I got it and remains sharp to this day. The knife is really a utilitarian choice. It is very functional while not particularly pleasing aesthetically. The thing I like about it is that I don’t have to worry about messing it up. I have bought nicer knives since this one including a Hiromoto AS and a Tojiro DP (both excellent knives) and they are indeed slightly sharper and feel more solid. They are also more aesthetically pleasing. I still come back to this knife sometimes though for tougher tasks like chopping through bones or when I don’t want to worry about damaging my other knives. I just chopped some garlic with it and thought about how much I liked it and so I decided to write this review. If I had 30 dollars to spend I would not hesitate for a second to buy this instead of spending more on a Wusthof or Henckel. My family had Henckels growing up, and when I cook at my parents house now I think about how much worse their knives are than my cheap Forschner. Ok well anyways, just buy this knife. Its functional and you won’t regret it.
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